Which food source is most commonly associated with campylobacter infections?

The food source most commonly associated with campylobacter infections is poultry. Campylobacter bacteria are often found in the intestines of birds, particularly chickens, and can contaminate the meat during processing. When poultry is undercooked or contaminated through cross-contact with surfaces or utensils, it can lead to infection in consumers.

While raw milk products, seafood, and undercooked eggs can also pose risks for different types of foodborne illnesses, they are not primarily linked to campylobacter infections. The prevalence of campylobacter in poultry makes it the most significant source for this particular bacterium. Hence, poultry is recognized as the food type most frequently involved in these infections, stressing the importance of proper handling and cooking of chicken and other birds to prevent illness.